Beet and Fennel Salad with Fried Capers

James Carrier

Notes: If desired, divide salad among plates before garnishing (step 5) and accompany with toasted slices of country bread spread with fromage blanc, chèvre, or another soft, tangy cheese; fry an extra teaspoon of capers (step 2) and sprinkle a few over each piece of cheese toast. Salt-cured capers are sold in jars; their flavor is cleaner and less vinegary than that of brined capers, and they're crisper when fried. Look for them in specialty food shops.

Preparation

1. Place beets in an 8-inch square baking pan. Add 1/2 inch water. Cover with foil and bake in a 375° regular or convection oven until tender when pierced, 45 to 60 minutes. When cool enough to handle, peel beets and cut into wedges; place in a bowl.

3. Measure 3 tablespoons of the reserved oil into a small bowl and stir in the vinegar and salt to taste. Pour over beet wedges and mix gently to coat.

4. Rinse fennel; chop and reserve a few of the feathery green leaves. Trim off and discard stalks, root end, and any discolored bits from head. Cut head in half lengthwise, then cut halves crosswise into thin, crescent-shaped slices. Reserve 1/4 cup sliced fennel; add remainder to beets and mix to coat.